ROASTED PORK LOIN WITH FIG SAUCE

Roasted Pork Loin with Fig Sauce image

Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.-Rian Macdonald, Powder Springs, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 16 servings (6-1/4 cups sauce).

Number Of Ingredients 13

Ingredients

1 pound dried figs, quartered
1 cup sherry or reduced-sodium chicken broth
1 medium lemon, sliced
1 cinnamon stick (3 inches)
2 whole cloves
1 boneless rolled pork loin roast (4 to 5 pounds)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/2 cup orange juice
1/4 cup honey
2 tablespoons cornstarch
2 cups reduced-sodium chicken broth

Steps:

In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges